Ginger-fried, Quail Egg Rice Recipe

8 cups steamed, organic, brown jasmine rice, prewashed and drained 3x before steaming it
(Steam the rice grains in organic, fat-free, reduced sodium chicken broth for extra flavor)

4 red bell peppers, washed, de-seeded, diced into 1-inch cubes

2 and a half cups of peeled, finely-minced ginger root

4 large, organic eggs, beaten up

1 large, organic, yellow onion, diced

2 cups of boiled, peeled quail eggs

4 organic, boneless, skinless chicken breasts, boiled, then cut into 2-inch cubes

2 bunches of fresh cilantro leaves, stems removed, washed, chopped into 1/2 inch pieces (Add cilantro into pan during the last 5 minutes of stir-frying)

1 and a half cups of reduced-sodium, organic tamari or soy sauce

1 and a half cups dark, sesame oil, organic

Sautee for 5 minutes, on medium heat, in large, deep, non-stick frying pan, the diced red bell peppers, minced onions, sesame oil and minced ginger first, then add the rest of ingredients, for ten to fifteen minutes. Stir it frequently.  You can replace the brown rice with cooked quinoa or cooked amaranth seeds also.